1 tbsp sunflower oil 6-oz round steak, shredded 1 red onion, thinly sliced 1 red bell pepper, thinly sliced 4 oz broccoli florets 4 oz baby corn, cut in half 4 oz oyster mushrooms, sliced 1/2 cup bean sprouts salt and freshly ground black pepper For the sauce 3 tbsp honey 2 tbsp fresh lime juice 3 tbsp soy sauce 1 tsp crushed garlic 2 tbsp grated fresh ginger root 1. Heat the sunflower oil in a wok. Mix the sauce ingredients in a bowl, add them to the wok and cook for 30 seconds. Add the onion and red pepper and stir-fry for 2 minutes. 2. Add the broccoli, baby corn and beef and stir-fry for 3-4 minutes. Finally add the oyster mushrooms and bean sprouts. Stir-fry for 2 minutes more. Adjust seasoning and add more soy sauce if necessary. Source: "The Asian Kitchen" by Lilian Wu published by Barns & Noble Books